Agria 42. (Az Egri Múzeum Évkönyve - Annales Musei Agriensis, 2006)

Batári Zsuzsanna: Húspótló ételek a nép táplálkozásában. A tőtike elkészítési és felhasználási módjai egy abaúji faluban

Zsuzsanna Batári Meat Substitutes in the Folk Diet: The Preparation and Use of "Tőtike" in an Abauj Village Thusfar literature into folk eating customs has failed to produce a comprehensive account of the various fillings used in the individual regions of Northern Hungary. Made for the most part from egg, fats and soaked bread, and used as a meat substitute, such dishes played, and continue to play, an important part in the diets of many settlements in Borsod-Abaúj-Zemplén County. Fortunately it is still possible to examine the dishes, the techniques used and the geographical extent of the custom today. It is for this reason that we thought it would be useful for the documentation of this food type to concentrate on the culinary culture of one particular village, rather than examining the geographical spread of such fillings, a subject which has yet to be researched. 70